Saffron Pistachio Snap Cookies
These wafer thin saffron & pistachio snap cookies are sublimely crunchy. They have a distinct saffron hit with a hint of toffee. GF, spelt or regular flour.
- 50g butter (softened)
- 40g sugar
- ½ teaspoon vanilla sugar (or essence)
- ½g ground saffron
- 1 tablespoon dark syrup (see note 2)
- 75g flour (see note 3)
- ½ teaspoon baking powder
- 25g pistachios
Pre-heat the oven to 175ºC (350ºF). Beat the butter and sugar together until fluffy.
Add the vanilla sugar, saffron and dark syrup and beat the ingredients until everything is well mixed.
Add the flour and baking powder and stir until a sticky dough forms. Finally, stir in the pistachios.
Roll the sticky dough into small balls of equal size (you should get around 8-10) and place on a lined baking tray. You will need plenty of space in between them as these really spread when baked.
Bake for around 10 minutes and then keep a close eye on them (they will burn easily). They are ready when the outsides are browning but the rest of the cookie seems uncooked and very soft.
Remove the tray from the oven and allow the cookies to cool completely. They are a little fragile, so take care when moving them from the tray. Sprinkle with icing sugar (optional) and serve with a lovely cup of tea. Enjoy!
- I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
- In Sweden we have something called "dark syrup". It is midway between treacle and golden syrup, so either of these could be used. For North America, I believe that molasses is similar to treacle and can also be substituted.
- You can substitute spelt flour for the same amount of regular or spelt flour.